Moroccan Chicken Pastilla Pot Pie

Name: Moroccan Chicken Pastilla Pot Pie
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 1 medium white onion, diced; 2 medium carrots, peeled & diced; 3 large garlic cloves, finely chopped; 2 teaspoons fresh ginger, minced; 1 tablespoon tomato paste; 2 teaspoons harissa paste; 1 1/2 tablespoons ras el hanout spice blend; 1/4 teaspoon ground cinnamon; 1 1/2 tablespoons all-purpose flour; 2 cups chicken stock, plus a little extra if necessary; 3 cups shredded rotisserie or cooked chicken; 2 handfuls baby spinach or baby kale leaves; 1/3 cup medjool dates, pitted and roughly chopped; Zest of one lemon (about 1 - 2 teaspoons); 1 1/2 tablespoons fresh lemon juice; 3 tablespoons resh cilantro, roughly chopped; 3 tablespoons flat-leaf parsley, roughly chopped; 2 tablespoons fresh mint leaves, roughly chopped; 1/2 14-ounce package puff pastry, defrosted and chilled (this is the equivalent to half a large sheet of puff pastry cut in half horizontally); 1 egg; 1/4 cup raw sliced almonds; 1 tablespoon granulated sugar; Confectioner’s sugar, for garnishing